I’ve always wanted to try and make pumpkin chocolate chip cookies, but I never have. I had some pumpkin left over from Thanksgiving and thought I’d give the idea a whirl and boy am I glad that I did! These cookies are soft, chocolatey, with just the right punch of pumpkin and cinnamon. I think I’ve found a new favorite when it comes to cookies!
What You’ll Need:
1 cup of butter, softened
3/4 cup of mashed pumpkin
1 cup of natural brown sugar
1 cup of organic cane sugar
1 teaspoon of vanilla
1 teaspoon of sea salt
1 teaspoon of baking soda
1 teaspoon of cinnamon
2 1/2 cups of unbleached all purpose flour
1 – 12 ounce package of semi-sweet chocolate chips (Note: Dark chocolate chips would be good, or milk chocolate either one. Go with what you prefer.)
Cream together butter, pumpkin and eggs until smooth. Add both sugars and mix until blended. Add vanilla, sea salt, baking soda and cinnamon and mix until incorporated. Slowly add flour and mix until dough forms. Stir or mix in chocolate chips and put dough into an air tight container and refrigerate for at least 4 hours.
Once dough is chilled preheat oven to 375 F.
Scoop dough by the rounded tablespoonfuls onto baking pans lined with a silicone baking sheet or parchment paper. Bake for 8-10 minutes or until cookies are done through.
Cool on a wire rack and store in an airtight container. Dough will last in the fridge for about a week.
Notes: You could add 1 cup of nuts and/or raisins into the mix if you liked.